David Jones

Article / Updated 09-20-2023

Caramel corn makes a great treat for Halloween parties. This tasty treat includes three types of nuts and it’s bound to please your little goblins and ghosts and anyone else who likes the rich flavor and crunch of caramel corn. Nutty Caramel Corn Preparation time: 20 to 30 minutes plus 20 to 30 minutes for cooling Yield: 8 servings Ingredients: 10 cups popped popcorn 1-1/2 cups granulated sugar 1/2 dark brown sugar, packed 1/2 cup corn syrup 1/2 cup water 2 tablespoons butter 1 cup raw whole almonds 1/2 cup whole raw cashews 3/4 raw pecan halves 2 teaspoons salt 2 teaspoons baking soda Instructions: Rinse a large stainless steel bowl with hot water and dry well (this heats the bowl). Put the popped corn in the bowl. Combine the granulated sugar, brown sugar, corn syrup, and water in a heavy 6-quart saucepan and cook on medium heat, stirring occasionally until it comes to a boil. Place a lid on the pot for 1 minute to allow the sugar crystals to wash down the inside of the pot. Remove the lid and clip a candy thermometer to the side of the pot without allowing the tip to touch the bottom of the pan. Continue cooking and stirring When the temperature reaches 240 degrees, add the butter and almonds and continue stirring. At 270 degrees, add the cashews and continue stirring. At 285 degrees, add the pecans and cook to 300 degrees. Remove the mixture from the heat. Stir in the salt and baking soda; then pour the mixture over the popcorn in a stainless steel bowl and mix thoroughly with two had rubber spatulas to coat completely. Spread the popcorn mixture over aluminum foil and break clumps apart with your hands while wearing leather utility gloves. Per serving: Calories 473 (From Fat 149); Fat 17g (Saturate 3 g); cholesterol 8mg; Sodium 934 mg; Carbohydrate 80g (Dietary Fiber 4g); Protein 7g.

Article / Updated 06-20-2019

As a candy-maker, you need specific tools and utensils. Some, like measuring cups and spoons, you probably already have and use; others, like a candy thermometer and a marble slab, don’t see much service unless you’re making candy. Keep the following tools on hand for your candy-making efforts: Baking pans Measuring spoons and measuring cups Candy and chocolate thermometers Microwaveable bowls Dipping utensils Plastic storage containers of a variety of sizes Double boiler Saucepans (including 2-quart, 4-quart, and 5-quart) 4- to 5-quart mixer Small marble slab Kitchen scale Spatulas (hard rubber and offset/stainless steel) Large knives Wax paper Large wooden or stainless steel spoons

Cheat Sheet / Updated 03-27-2016

You need some special utensils and skills for candy making, as well as some special (and yummy) ingredients. After you learn how to temper chocolate (people eating chocolate are generally in a good temper, but that’s not the same thing), you can take off and start giving your candy as gifts — and you probably have some friends who’d be happy to help eat your mistakes, too!

Article / Updated 03-26-2016

A butter crunch (also known as a butter crisp) is a crunchy confection that you cook to at least 290 degrees F. This candy is similar to toffee (a crispy confection that contains a lot of butter and sugar), but it contains slightly less butter. If you decrease the butter content of a crunch even lower, you produce a butter crisp — but really, these names are purely a designation. Getting down to crunch time To make this butter-crunch recipe, you combine butter, sugar, nuts (almonds or pecans), and corn syrup as the main ingredients and cook them to at least 290 degrees F. When cooking up a batch, make sure you use a thermometer to determine the precise temperature of the candy. When cooking candies like crunches to such high temperatures, errors occur quickly. Temperatures rise, even after you've removed the pot from the heat source, because the heat from the pot and the internal heat of the batch can cause a slight rise in temperature. Anticipate your target temperature, and you can avoid scorching your crunches, which are none too tasty. After you cook and cool the crunches, you coat them with chocolate. You can use tempered chocolate as the coating for the following recipe but, because you cover the chocolate completely with nuts, not tempering your chocolate doesn't affect the presentation or taste of your candy. Tempering your chocolate isn't essential for this recipe. Besides, not tempering your chocolate saves time. When you finish your crunches, place them in a plastic container. If you plan to keep your crunches for a couple of weeks, place the finished product in an airtight plastic container and store at room temperature. This product does contain butter, so you don't want it sitting around on the counter for a long time. If you want to store your crunches for an extended period of time, freeze them. To prepare them for freezing, place the pieces in a freezer bag using wax paper to separate the layers. Then place the first freezer bag in a second freezer bag, and put the bag of crunches in the freezer. You can freeze them for up to six months. To thaw your crunches, remove them from the freezer, and allow the candy to thaw overnight at room temperature before you remove them from the freezer bags. This method of thawing protects the candy from condensation, which can damage your candy. Cooking up some crunch Candy makers have different methods for cooking toffees and toffeelike candies, such as crunches. Some cooks add toasted nuts at the end while others add raw nuts during the cooking, believing that cooking the nuts along with the rest of the batch adds more nut flavor. You can make this recipe with raw chopped almonds or raw medium pecan pieces, and you get the same results. Coarsely chop the nuts that you use to cook in the crunch with a large knife, and finely chop the nuts that you use to cover the crunch at the end. Nutty Butter Crunch Preparation time: 2 hours, including cooling time Yield: 30 to 35 large pieces 1 cup (2 sticks) butter plus enough butter for coating the baking pan heavily 2 cups raw almonds or pecans 1-1/2 cups granulated sugar 3 tablespoons light corn syrup 3 tablespoons water 12 ounces milk chocolate, chopped, for coating 1. Heavily butter a 9 x 13-inch aluminum baking pan and set aside. 2. Chop 1 cup of nuts into medium pieces using a large knife; set them aside for use in cooking the crunch. Using a food processor, finely chop 1 cup of almonds for topping the finished crunch; put them aside. 3. In a 4-quart saucepan, combine 1 cup of butter, the granulated sugar, corn syrup, and water. Cook over medium heat and stir constantly until the batch comes to a boil (about 11 minutes). 4. When the batch comes to a boil, attach a candy thermometer to the side of the pan, being sure not to let it touch the bottom of the pan. 5. When the temperature reaches 250 degrees, stir in 1 cup of chopped nuts and continue stirring. When the temperature reaches 300 degrees, remove from heat, pour into a baking pan, and spread quickly and evenly with a rubber spatula. 6. Allow the batch to cool for about an hour at room temperature (it should be cool to the touch); then remove it from the pan by hand and place it on wax paper. 7. In a microwaveable bowl, melt the chocolate on high until it reaches about 100 degrees (about 2 minutes). Stop the microwave every 30 seconds to stir. On the third stop, check the temperature with a chocolate thermometer to see how close to 100 degrees the chocolate is. Don't heat the chocolate past 115 degrees because you don't want to scorch it. 8. Pour about half the chocolate on one side of the crunch, and use an offset spatula to spread it to create a thin chocolate layer. Then heavily sprinkle about half the finely chopped nuts on top immediately. Cover the candy completely and place wax paper on top of it. 9. Carefully turn the crunch over, trying not to spill loose nuts, and repeat the chocolate/nut coating on that side. 10. Place the candy in the refrigerator for about 15 minutes until the chocolate sets. Remove the candy from the refrigerator and break it by hand into large pieces. Per serving: Calories 183 (From Fat 112); Fat 13g (Saturated 5g); Cholesterol 15mg; Sodium 12mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 3g.

Article / Updated 03-26-2016

Thermometers are extremely important in the candy-making process because slight variances in temperature can make the difference between a successful batch of candy and one that's inedible. Two essential thermometers to have when you make candy are a candy thermometer and a chocolate thermometer. If you visit a candy kitchen, you'll see a variety of types of thermometers — some quite expensive and elaborate. Fancier thermometers give digital readouts quickly and accurately. Some thermometers take readings by laser, but they don't penetrate beyond the surface of the candy, so they're less reliable for actual temperature readings. If you plan to make candy at home, a fairly inexpensive thermometer will do just fine; it just needs to give you accurate temperatures when you cook. However, if you plan to do a lot of candy making, invest in quality thermometers because you want them to last through many, many uses. Candy thermometers Purchase a candy thermometer that clips to the side of a pot (see Figure 1) because you'll need to clip the thermometer on the pot during the cooking process to measure the temperature of your batch. Figure 1: You can attach a candy thermometer to a pot with a clip. When clipping the thermometer to your pot, make sure that the tip doesn't touch the bottom of the pot because the thermometer will give you a false reading. You can purchase basic or more sophisticated candy thermometers. Your decision depends on how often you plan to make candy. If you plan to make candy a lot, consider investing a little more money in a quality, just as you would with any kitchen utensil you use often. Prices can range from $12 for a simple thermometer to $35 for a digital thermometer. To satisfy all your candy-making needs, look for a candy thermometer that measures a range from 100 degrees to 400 degrees; most thermometers have graduations of 5 degrees. Better candy thermometers have graduations of 2 degrees, which allow you to measure your batch's temperature more accurately. Some commercial thermometers have more detailed graduations within a specific range, perhaps from 160 degrees to 270 degrees, but these thermometers are designed for specific candies. Chocolate thermometers In its liquid state, chocolate exists in a range from 82 degrees to about 115 degrees, and this range is where you work all your candy-making magic. Your chocolate may occasionally reach 120 degrees, but watch out — you can easily scorch your chocolate then. Because of the low temperature range of melted chocolate, chocolate thermometers are marked in 1-degree graduations from about 40 or 50 degrees to 130 degrees. (If your chocolate reaches 130 degrees, you have a problem.) A simple chocolate thermometer costs between $12 and $15. Most chocolate thermometers are glass cylinders (see Figure 2), so when you're finished using your thermometer, clean it carefully with slightly warm water and store it where it won't get broken. Figure 2: A chocolate thermometer is usually made of glass. For a few dollars more, you can purchase a digital thermometer. This type of chocolate thermometer has a metal probe that you insert into a solution that gives an accurate reading for boiling cream and tempered chocolate.

Article / Updated 03-26-2016

Nothing conjures up autumn like old-fashioned caramel apples. Homemade caramel apples make great budget party treats, and making them is an activity even the kids will enjoy. Once you have your caramel made, use this simple recipe to make an inexpensive treat to share throughout the fall holidays. Homemade Caramel Apples Tools: Six 5-1/4 inch-long skewers Preparation time: 1-1/2 hours plus at least 1 hour cooling time for caramel and 10 minutes for caramel to set on the apples Yield: 6 apples 6 Granny Smith apples (100-count size) 1 warm batch of melted caramels 2 cups each of at least 2 types of toppings, such as chopped pecan pieces, almond slices, fresh coconut, chocolate chips, and peanut butter chips Wipe the apples with a clean, damp cloth and dry them. Remove the stems of the apples Remove the stems by using tin snips or twist the stems off by hand. Line two cookie sheets with wax paper. Insert the sticks into the apples. Set one apple on one of the lined cookie sheets and carefully grasp a skewer with the point facing away from you. Place the point on one end of the apple core (either one will do!) and slowly press the stick into the apple. Use a small cloth to pad your hand, if needed. You can press the stick completely through the core but, by stopping short of the other end, you slow oxidation to the core, making the apple last longer. Repeat for each of the remaining apples. Prepare a pot of melted caramel. Make a batch of caramel from your favorite recipe or melt store-bought caramels according to package directions. Remove the pot of melted caramel from the heat and allow to cool in the pot for about an hour. The caramel should be warm, not hot, Cover the apples with the caramel. Grasp the end of the skewer and, while allowing the apple to rest in the pot of warm caramel, spoon caramel over the apple until it’s coated. Then lift the apple out of the caramel, but still keep it within the confines of the pot; gently roll the skewer between your fingertips, spinning the excess caramel back into the pot. Don’t spin too hard because you can spin caramel out of the pot and make a mess. Place the apple on the lined cookie sheet. Spin the skewer between your fingers to remove excess caramel from the apple. Coat the caramel-coated apples with toppings of your choice, if desired. Place your toppings in a small bowl that’s big enough to hold about 2 cups of topping with room to roll the apple. Roll the apple into the coating, and hold the apple by the stick over the bowl, allowing the excess toppings to drop off. Place the apples on wax paper and allow the coating to set for about 10 minutes. This item has a fairly short life because the combination of the extreme heat and the core’s being skewered contribute to a shorter life. Store your caramel apples uncovered on the counter for four to five days.

Article / Updated 03-26-2016

Homemade pumpkin caramels may sound unusual, but they marry two flavors that signify the fall season. Give pumpkin caramels as gifts or offer a platter of these delicious treats at your Halloween or Thanksgiving gatherings. Homemade Pumpkin Caramels Preparation time: 40 minutes plus 1 hour to cool Yield: 2 pounds or about 85 pieces 1 cup sugar 1 cup light corn syrup 1 can (12 ounces) evaporated milk 1/2 cup whipping cream 1 ounce shortening 7-1/2 ounces (1/2 of 15-ounce can) pure pumpkin 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ginger 1/8 teaspoon sage Pinch of salt Line a 9 x 13-inch baking pan with nonstick paper. Nonstick paper can be wax paper or parchment paper. The finished caramel should be about 3/4 inch. If you want the pieces to be thicker, use a smaller pan. Combine the sugar, corn syrup, evaporated milk, whipping cream, shortening, pumpkin, salt, and spices in a 4- to 5-quart heavy saucepan. Bring to a boil over low heat, stirring with a wooden spoon to blend and to ensure that all the sugar dissolves. When the mixture comes to a boil (after about 25 minutes), it will boil up because of the milk and cream content. Be careful not to boil over. Use a pastry brush dipped in water to wash sugar crystals down the inside of the pot. Clip thermometer to the side of the pot, being sure that the tip doesn’t touch the bottom of the pot, and continue to boil over low heat. Washing down the sugar crystals that form on the inside of the pot is important if you want smooth caramels. Otherwise, you'll end up with grainy, gritty candy. The batch will boil up and then back down to its cooking level. Stir the mixture continuously after the level lowers. Don’t allow the batch to scorch. When the batch reaches 234 degrees F (after another 15 to 16 minutes, but watch the thermometer), remove it from the heat and remove the thermometer. Pour the batch into the baking pan. Allow the batch to cool for about 1 hour or more at room temperature; then cut it into 3/4-inch squares. If desired, wrap each piece in a square of wax paper, to prevent pieces from sticking to each other. This recipe produces an excellent caramel that’s delicious just as it is, or you may use it for dipping apples or for a cluster with pecans!

Article / Updated 03-26-2016

Caramel is the basis for several different homemade gifts from your kitchen. For instance, you can make caramel dessert apples and caramel pecan clusters, or you can use it in any other recipes that call for a basic caramel. Homemade Caramels Preparation time: 40 minutes plus 1 hour to cool Yield: 1-1/2 pounds or about 75 pieces when cut 1 cup sugar 1 cup light corn syrup 1 can (12 ounces) evaporated milk 1/2 cup whipping cream 1 ounce shortening Pinch of salt Line an 8 x 8-inch baking pan with nonstick paper. Nonstick paper can be wax paper or parchment paper. The finished caramel should be about 3/4 inch. If you want the pieces to be thicker, use a smaller pan. Combine the sugar, corn syrup, evaporated milk, cream, shortening, and salt in a 4- to 5-quart saucepan. Bring to a boil over low heat, stirring with a wooden spoon to blend and to ensure that the sugar dissolves. When the batch comes to a boil (about 25 minutes), the batch will boil up in the pot due to the milk and cream. Be careful not to boil over. Use a pastry brush dipped in water to wash sugar crystals down the inside of the pot. Clip a thermometer on the side of the pot, being sure that the tip doesn’t touch the bottom of the pot. Continue to boil over low heat. Washing down the sugar crystals that form on the inside of the pot is important if you want smooth caramels. Otherwise, you'll end up with grainy, gritty candy. After the ingredients boil up, they boil back down to the cooking level. This process takes about 10 minutes. Stir continuously after the batch lowers, and do not allow it to scorch. When the batch reaches 234 degrees F (after about another 15 minutes of boiling), remove it from the heat and remove the thermometer. Pour the batch into the baking pan and let the mixture cool for 1 hour at room temperature. Cut the batch into 3/4-inch squares, which makes about 75 pieces. Wrap each piece in a square of wax paper, to prevent pieces from sticking to each other.

Article / Updated 03-26-2016

Homemade chocolate caramels make inexpensive and easy-to-cook holiday gifts. Incorporating chocolate into this recipe adds a delightful chocolate flavor to an already delicious caramel. Homemade Chocolate Caramels Preparation time: 40 minutes plus 1 hour to cool Yield: 1-3/4 pounds or about 75 pieces 1 cup sugar 1 cup light corn syrup 1 can (12 ounces) evaporated milk 1/2 cup whipping cream 1 ounce shortening Pinch of salt 2 ounces unsweetened baking chocolate, chopped Line an 8 x 8-inch baking pan with nonstick paper. Nonstick paper can be wax paper or parchment paper. The finished caramel should be about 3/4 inch. If you want the pieces to be thicker, use a smaller pan. Combine the sugar, corn syrup, evaporated milk, cream, shortening, and salt in a 4- to 5-quart saucepan. Bring the ingredients to a boil over low heat, stirring with a wooden spoon to blend and to ensure that the sugar dissolves. When the batch comes to a boil (about 25 minutes), the batch will boil up in the pot due to the milk and cream. Be careful not to boil over. Use a pastry brush dipped in water to wash sugar crystals down the inside of the pot. Clip a thermometer on the side of the pot, being sure that the tip doesn’t touch the bottom of the pot. Continue to boil over low heat. Washing down the sugar crystals that form on the inside of the pot is important if you want smooth caramels. Otherwise, you'll end up with grainy, gritty candy. After the batch boils up, it will boil back down. Stir continuously after the batch lowers. Do not allow the batch to scorch. When the batch reaches 234 degrees F (after another 15 minutes of cooking), remove it from the heat, remove the thermometer, and stir in the chopped chocolate to blend. The blending and melting take 2 to 3 minutes. Pour the mixture into the lined baking pan and allow it to cool for 1 hour at room temperature. Cut the batch into approximately 3/4-inch squares, making about 75 pieces. Wrap each piece in a square of wax paper to prevent pieces from sticking to each other.

Article / Updated 03-26-2016

If you’re making candy, chocolate is pretty much a staple ingredient. It’s often the finishing coat for a collection of other sweet treats that you dip into it. The process for getting chocolate to the proper consistency for dipping is called tempering, and the following steps show you how to temper chocolate by hand: Place a block of chocolate on a cutting board and, using a heavy knife, shave it into small pieces. Each piece of chocolate should be the size of a fingernail. Place the chopped chocolate in a bowl. Microwave or use a double boiler to melt the chopped chocolate to at least 110 degrees. Using a chocolate thermometer, check the temperature of the chocolate; its temperature should never exceed 120 degrees. Pour 2/3 of the melted chocolate onto a marble slab and work the chocolate back and forth using an offset spatula and a trowel (like a sheetrock tool) until the chocolate reaches 82 degrees on a chocolate thermometer (84 degrees for dark chocolate). The chocolate becomes thicker as it cools. Add the chocolate from the slab into the chocolate in the bowl and stir the two together. The chocolate should now be in temper.